Effect of Adding Silver Carp Surimi on Gelatinization Characteristics of Wheat Flour Dough during Microwave Heating

Abstract:

The aim of this work was to study the effect of adding silver carp surimi on gelatinization characteristics of wheat flour dough during microwave heating. Differential scanning calorimeter (DSC) was used to determine the extent of gelatinization of wheat starch. It is observed that as surimi added into wheat flour dough it would take 95s to achieve the targeted temperature which was longer than 0% surimi-wheat flour dough with 5s. On the other hand, adding of surimi enhanced the uniformity of temperature distribution during microwave heating. Moreover, microwave heating lead to an increase of gelatinization temperature of pre-heated samples including T_O (onset temperature), T_P (peak temperature) and T_E (end set temperature). When the amount of silver carp surimi was increasing, the gelatinization rate of dough decreased slightly. The results indicated that silver carp surimi competed wheat starch with water during microwave heating.

• Periodical: Advanced Materials Research (Volumes 396-398)
• Pages: 1382-1388
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.396-398.1382
• Online since: November 2011
• Authors: Yi Wang, Yin Zhe Jin, Yu Dong Cheng
• Keywords: Differential Scanning Calorimeter (DSC), Gelatinization Characteristics, Microwave Heating, Silver Carp Surimi, Wheat Flour Dough

References

[1] N.K. Saul, N.Y. Brooklyn, D.J. Donovan and N.J. Belleville, U.S. Patent 3, 138,462. (1964)

[2] S. Murakami, S. Kokeguchi, H. Takahashi and K. Okada, U.S. Patent 4, 370,352. (1983)

[3] L.W. Horner and N.J. Sewell, U.S. Patent 4, 783, 339. (1988)

[4] T. Fukuyama and K. Kagoshima, U.S. Patent US 6, 210,735. (2001)

[5] T. Savitree, M. Fukuoka and H. Watanabe: J. Food Eng. Vol. 70 (2005), p.27

[6] C. Xue, S. Noboru and M. Fukuoka: J. Food. Eng. Vol. 87 (2008), p.357

[7] G. Sumnu: Int. J. Food Sci. Technol. Vol. 36 (2001), p.117

[8] T. Noda, S. Tsuda, M. Mori, S. Takigawa, C. M. Endo, K. Saito, W. Mangalika, A. Hanaoka, Y. Suzuki and H. Yamauchi: Food. Chem. Vol. 86 (2004), p.119

DOI: 10.1016/j.foodchem.2003.09.035

[9] C. Xue, M. Fukuoka and N. Sakai: J. Food Eng. Vol. 97 (2010), p.40

[10] W.L. Matthew and S.P. Peter: Cambridge: Wood head Publishing Limited (2009).

[11] J. Zuercher, L. Hoppie, R. Lade, S. Srinivasan and D. Misra: J. Microwave Power Ee. Vol. 25 (1990), p.161

[12] S.L. Umbach, E.A. Davis, J. Gordon and P.T. Callaghan: Creal. Chem. Vol.69 (1992), p.637

[13] L.C. Haynes and J.P. Locke: J. Microwave Power Ee. Vol. 30 (1995), p.124

[14] S. Yang, S.X. Liu and Y.D. Cheng: J. Fish. China. Vol. 1 (2011), p.131 In Chinese.

[15] R.L. Whistler and J.N. BeMiller: St. Paul: Eagan Press (1997).

[16] A.C. Eliasson: J. Cereal. Sci. Vol.1 (1983), p.199

[17] G. Lewandowicza, T. Jankowski, J. Fornal: Carbohydr. Polym. Vol. 42 (2000), p.193

[18] A.C. Eliasson: J. Cereal Sci. Vol.1 (1983), p.207

[19] K. Ghiasi, R.C. Hoseney, and E. Varriano-Marston: Creal. Chem. Vol. 1 (1982), p.58